Eggnog

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: School of Hard Nogs

Rated: 5 stars out of 5Rate itRead users' reviews (104)

RECIPE
COMMENTS & REVIEWS(104)

Prep Time:
15 min
Level:
Easy
Yield:
6 to 7 cups

Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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Ingredients

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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Comments & Reviews

recipe Eggnog
Candice merrillville, IN 06-02-2009
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Good Shit..............
Rated: 5 stars out of 5

yeayea
recipe Eggnog
Kristen Chicago, IL 02-25-2009
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Sorry Alton
Rated: 1 stars out of 5

This was just awful, and I love eggnog. I followed the (cooked version) recipe to the letter, but the bottom line was that... there was TOO MUCH liquor in this for it to be good and the egg whites added nothing to the drink and actually made for kind of a funky texture. It actually made me gag, and I am by no means averse to taste of liquor! I will say that the mixture BEFORE I added the whites and liquor was very good, and I would make this again - without the whites and with just a splash of bourbon for flavor. Sorry Alton, I have loved every other recipe of yours that I've ever tried, but this one just does not do it for me.Read more
recipe Eggnog
Tecumseh cincinnati, OH 01-04-2009
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Uncooked version
Rated: 4 stars out of 5

Much lighter and better than store bought eggnog. Will definitely make again.
recipe Eggnog
John Corbin, KY 12-30-2008
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Beats store bought by a long shot!
Rated: 5 stars out of 5

I had never had anything but store bought eggnog, this is better by far. I made the uncooked version and it was extremely... simple to make. I did make one change, since we don't drink alcoholic beverages, I left out the bourbon.Read more
recipe Eggnog
Rachel Buffalo, NY 12-30-2008
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Alton's Uncooked Eggnog Rocks
Rated: 5 stars out of 5

I have never been a fan of eggnog, but wanted something special for my annual After-Christmas Dinner with friends this year.... After making my own, it's no wonder why I never liked the store-bought stuff! DON'T be scared of the uncooked version - it was amazing and so simple! We doubled the whole recipe, substituting 1/2 cup liquor for 1/2 cup of the milk (1/4 cup bourbon, 1/4 cup spiced rum). The result was thick and delicious! I bet the 1/2 cup of milk could remain for a thinner version, though. If you LOVE nutmeg like I do, then add twice as much - freshly grated whole nutmeg, of course. We even set it out so our guests could grate some on top of their own cup of nog - it went fast! We will be making more to enjoy this New Year's eve! Read more
recipe Eggnog
BANASHREE Clarksville, MD 12-26-2008
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Great
Rated: 4 stars out of 5

I used the recipe but substituted a few ingredients to make feel less guilty. I used fatfree haf&half and the used half the... sugar -- I substituted sugar with splenda. Also, the nutmeg was very overwhelming. Next time I'll use 1/4 of the amount. The egg yolk and white do not need to be separated since the eggnog does not need the foam on top. All together a nice recipe with few mods.Read more